Adam Witt
11 recipes converted from their YouTube cooking videos.
Korean Quick Pickles & Three Crunchy Banchan (Bean Sprout, Scallion, Spicy Cucumber)
A complete Korean banchan kit featuring fast pickled radish, jalapeño & onion, plus three refreshing cold salads—bean sprout, scallion, and spicy cucumber—all dressed in a versatile homemade Korean dressing. Perfect for home Korean BBQ or any meal that needs a punch of flavor and crunch.
This Pizza MASTER Schooled Me in His Garage (Authentic Neapolitan Pizza Recipe)
Learn how to make true Neapolitan‑style Margherita pizza the way Chef Leo Speri does in his Pizza Garage, plus a simplified home‑friendly version using grocery‑store ingredients. This recipe covers dough, classic San Marzano sauce, fresh mozzarella, basil, and the high‑heat baking technique that creates the signature leopard‑spot crust.
How to Make Deep Dish Pizza in a Cast Iron Pan (Chicago Style)
A step‑by‑step guide to making authentic Chicago‑style deep‑dish pizza at home. This recipe features a buttery, low‑hydration crust, a chunky San Marzano tomato sauce, a blend of whole‑milk and part‑skim mozzarella, and savory Italian sausage, all baked in a cast‑iron skillet.
5 BEST Cookbooks From A Pro Chef (Top Picks)
A curated list of essential culinary books recommended by Chef Adam Witt to help home cooks master flavor pairings and classic techniques. This "recipe" guides you through acquiring, reading, and applying the knowledge from The Flavor Matrix, The Professional Chef, Jacques Pépin's Complete Techniques, and Harold McGee's On Food and Cooking.
This Is Your New Favorite Condiment
A sweet‑spicy infused honey made with fresh garlic and jalapeños. Let it sit at room temperature for a couple of days, stirring daily, to create a versatile hot honey perfect for wings, pizza, roasted veggies, or cheese boards.
I Just Invented Finger Lasagna And You Need To Try It
Turn leftover lasagna into addictive bite‑size appetizers. Layers of pasta, meat sauce, ricotta and mozzarella are baked, cooled, cut into squares and pan‑fried in olive oil until golden and super crispy. Perfect for parties, game day, or a fun twist on classic Italian comfort food.
How to Make Creme Fraiche
A simple, no‑cook method to turn heavy whipping cream into rich, tangy crème fraîche using just a tablespoon of cultured buttermilk. Perfect as a substitute for sour cream in hot soups, stews, sauces, or as a luxurious topping.
Restaurant-style Greek Gyros At Home
A detailed, home‑cook friendly version of the iconic Chicago‑style gyro (also called Euro). This recipe walks you through grinding lamb and beef, binding the meat with transglutaminase, roasting it on a vertical spit, and assembling the sandwich with fluffy Greek pita, tangy tzatziki, fresh tomatoes, onions, and crispy lemon‑y Greek fries.
Is America’s Best Sandwich Really Hiding in Chicago? (Recipe Included)
A faithful recreation of the legendary Chicago breaded steak sandwich from R.O.'s on the South Side. Thin‑pounded skirt steak is breaded, fried to crisp, then drenched in a rich tomato‑red gravy, topped with mozzarella, pickled hot peppers, roasted red peppers, Parmesan and fresh veggies, all sandwiched in a soft Italian roll.
Easy at Home Cured SALMON (Gravlox)
A traditional Nordic gravlax made with high‑quality blue‑house salmon, cured in a fragrant blend of salt, sugar, citrus zest, kumquats, and fresh herbs. After three days in the fridge the salmon is firm, juicy, and perfect for thin slicing on bagels, toast, or as an elegant appetizer.
PERFECT Caramelized Onions Every Time!
Slow‑cooked caramelized onions that are sweet, buttery, and perfect as a topping for burgers, steaks, sandwiches, pizzas, or mixed into soups and sauces. This simple recipe uses just onions, butter, and a pinch of salt, but the key is patience and low heat.